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Butterscotch Ice Cream Cake




Source of Recipe


Internet


List of Ingredients




Crust
1 cup graham cracker crumbs
1/3 cup pecans, toasted and finely chopped
1/3 cup butter melted
2 eggs
1/3 teaspoon nutmeg
12 oz package butterscotch flavored morsels (2 cups)

Filling
2 cups heavy cream divided
2/3 cup pecans toasted and chopped


Recipe



Crust
In a small bowl, combine graham cracker crumbs, pecans, and butter. Press firmly on bottom and one inch up side of 9 inch springform pan. Refrigerate.

Filling
In saucepan, combine 1/2 cup heavy cream, eggs and nutmeg. Cook over medium-low heat, whisking constantly, until mixture is slightly thickened, about 6 minutes. Remove from heat. add butterscotch morsels; let stand 3 minutes. Whisk until smooth. Transfer to large mixing bowl. Refrigerate 20 minutes. In mixer bowl, beat remaining 1 cup heavy cream until stiff peaks form; fold into cooled mixture. Pour 1/2 mixture into crust; sprinkle with 1/3 cup chopped pecans. Spoon remaining filling over nut layer. Garnish with remaining chopped pecans. Cover; freeze for 6 hours

Serves 8-10